Slow Cooker or Pressure Cooker Curry Recipe

Indian Vegetarian Curried Black Eyed Peas: Serves 4 - 6

Curried Black Eye Peas Ingredients:

• 1 1/2 cup dry black eyed peas
• 2 thin slices fresh ginger, peeled
• 1 bay leaf
• 2 tbsp finely shredded unsweetened dry coconut
• 1 tsp cumin seeds
• 2 - 4 Tbsp olive oil or other mild cooking oil
• 1 jalapeno chili, seeded and minced, OR 1/2 tsp green chili paste (this will make it hot)
• 2 tsp brown mustard seeds
• 1/2 tsp turmeric
• 1 tsp paprika
• Pinch asafoetida (hing)
• 1 tsp turmeric
• Salt to taste
• 2 -4 Tbsp chopped fresh cilantro

Directions:

1. Rinse black eyed peas, and soak in unsalted water for 4 - 6 hours. Cut soaking time to one hour by starting with boiling water.
2. Drain and rinse black eyed peas well, removing any foreign material or spoiled beans. Add fresh water to cover, bring to a boil, skim the foam, and simmer until soft (1 - 2 hours).
3. Add ginger, bay leaf, and optional kombu seaweed while cooking to help gas reduction.
4. Pressure cooker: Use a 6 qt stainless steel cooker. Rinse beans well, add to cooker, add unsalted water 1 inch over top of beans. Bring to a boil, skim foam, lock cover and bring up to high pressure. Cook under pressure for 9 minutes. Run cooker under cold water to bring down pressure. If the peas aren't soft, bring back up to pressure and cook for 2 - 3 more minutes. Drain the peas, reserving the liquid.
5. Crock Pot: After rinsing, soaking and again rinsing the black eyed peas, turn the crock pot on low. In a separate pot, cover the peas with fresh unsalted water, bring the peas to a rolling boil, skim foam, add all to the crockpot, with a bay leaf, ginger slice, and optional kombu. Cover and cook on low for 4 - 6 hours, or until soft. Drain the beans, reserving the liquid.
6. Canned Beans: Use 2 cans black eyed peas. Drain and rinse well. Heat in a pot, barely covered with water, with ginger, bay leaf, and optional kombu. Then follow the directions below.
7. Toast cumin seeds lightly in a small fry pan. Add the coconut and toast lightly. Grind toasted coconut and cumin seeds in a spice grinder. If you don't have one, just add the whole cumin seeds and coconut.
8. Heat oil on medium in a small frying pan. Add minced jalapeno and mustard seeds. When the seeds start to pop, turn heat to low. Add asefoetida, turmeric, and paprika. Stir and heat spices thoroughly in the oil. Add a bit of the peas cooking water to the pan, stir, and transfer to the beans.
9. Add two cups or more of the cooking water, to just cover the peas. Add the coconut, cumin, green chili paste if you're using it, and salt to taste. Mix well, bring to a boil and simmer 5 minutes.
10. Garnish with chopped cilantro, and serve with brown or white basmati rice or chapati, and sauteed green veggies or salad.